Miss Jeans Potato Salad Recipes
GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
MAMA JEAN'S POTATO SALAD FROM THE NEELY'S
This is from the Neelys on foodnetwork. This is a basic potato salad, one I've made often.....I thought it was my grandmother's recipe! I'll vary sweet or dill pickle relish, and sometimes add chopped radishes or diced red bell peppers. Unless my son is home, and then no peppers or radishes, just the basic recipe!
Provided by Lynette !
Categories Potato Salads
Time 35m
Number Of Ingredients 12
Steps:
- 1. Cook the potatoes in boiling salted water in a large saucepan for 10 to 15 minutes or until just tender. Drain and cool.
- 2. While the potatoes are cooking, chop 2 eggs and slice the remaining egg. Mix the mayo, celery, onions, chopped eggs, relish, mustard and sugar in a large bowl. Gently stir in the potatoes.
- 3. Garnish with sliced egg and if desired, sprinkle with paprika and chopped celery leaves.
MISS JOANN'S BEST POTATO SALAD EVER!
Very simple recipe and always a crowd pleaser even for those few who want more stuff in their salads. Unfortunately I am not a measuring cook. But its cheap easy and yummy give it a try!
Provided by Lori Hurley @LoriHurley
Categories Potato Salads
Number Of Ingredients 5
Steps:
- cook potatoes until fork tender drain allow to slightly coll but if you're in a hurry omit the cooling. rince eggs to insure no shells are left and chop to desired consistency
- mix mayo, milk and sugar. taste and decide the flavoring you prefer.
- combine and chill, I have served warm, but I prefer cold
More about "miss jeans potato salad recipes"
MAMA JEAN'S POTATO SALAD | FOOD NETWORK SHOWS, …
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JEAN'S POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 2 hrs 25 minsServings 8
- Bring potato, 1/2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium heat, and cook 10 to 15 minutes or just until tender; drain.
- Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Meanwhile, chop green onions. Drain eggs, and return to pan. Fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Chop eggs.
- Stir together eggs, green onions, bell pepper, celery, and carrot in a large bowl; add potato, stirring gently to combine.
INSTANT POTATO SALAD | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
5/5 (1)Total Time 17 minsCategory Side Dishes, SaladsCalories 298 per serving
- Prepare the potatoes by leaving small potatoes whole (about 1-inch in diameter) or cutting larger potatoes in half. Place the potatoes and water in the pressure cooker and lock the lid in place.
- Pressure-cook on HIGH for 1 to 2 minutes, depending on how big they are. Release pressure using the QUICK-RELEASE method and carefully remove the lid.
- Drain and rinse the potatoes with cold water to stop the cooking process and then spread the potatoes out on a sheet pan lined with paper towels to dry and cool completely.
- Combine the mayonnaise, olive oil, lemon juice, lemon zest and salt in a small bowl and season with freshly ground black pepper.
CLASSIC POTATO SALAD | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
5/5 (1)Total Time 1 hr 35 minsCategory Side Dishes, SaladsCalories 314 per serving
- Bring a saucepan of water to a boil and boil the diced potatoes for 15 to 20 minutes, until they are fork tender. Drain and rinse the potatoes under cold water and set aside to cool.
- Place the red onion in small bowl and cover with water. Let the onion soak for at least 15 minutes before draining well. This will tame the harsh taste of the onion.
- Combine the mayonnaise, mustard, cider vinegar, celery seed, salt and freshly ground black pepper to taste in a small bowl.
- Combine the potatoes, celery, bread and butter pickles and red onion in a large bowl. Add the dressing and toss everything together. Stir in the chopped hard boiled eggs and chives and season to taste with salt and freshly ground black pepper. Chill for at least 1 to 2 hours before serving.
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